Carrot Cheesecake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 oz. cream cheese, softened2 Tbsp sugar1 1/2 tsp grated orange peel1/3 c butter, softened1/2 c packed brown sugar1/2 c liquid egg substitute1/2 c evaporated milk, fat free2 Tbsp orange juice1 1/4 c finely grated carrots1/2 c raisins1/2 c walnuts3/4 c all purpose flour3/4 c whole wheat flour1 tsp baking powder1/2 tsp baking soda1/2 tsp ground cinnamon
In a mixing bowl, beat cream cheese, sugar and orange peel until smooth; set aside. In another mixing bowl, cream butter and brown sugar. Add eggs, milk and orange juice. Fold in the carrots, raisins and walnuts. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened. Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter. Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Store in the refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user LMAXIN.
Number of Servings: 12
Recipe submitted by SparkPeople user LMAXIN.
Nutritional Info Amount Per Serving
- Calories: 234.8
- Total Fat: 10.7 g
- Cholesterol: 20.8 mg
- Sodium: 208.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 2.2 g
- Protein: 5.6 g
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